Potato-Caramel Cake Recipe

Name: Potato-Caramel Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. butter; 2 c. white sugar; 2 c. cake flour; 4 eggs; 1 c. chopped black walnuts; 1 tsp. each: cinnamon, cloves and nutmeg; 1/2 to 1 tsp. salt; 1 c. hot plain mashed potatoes; 1/2 c. milk; 3 tsp. baking powder; 1 c. grated chocolate (2 1/2 oz.) melted; 1 lb. raisins

Servings: persons

2/3 c. butter
2 c. white sugar
2 c. cake flour
4 eggs
1 c. chopped black walnuts
1 tsp. each: cinnamon, cloves and nutmeg
1/2 to 1 tsp. salt
1 c. hot plain mashed potatoes
1/2 c. milk
3 tsp. baking powder
1 c. grated chocolate (2 1/2 oz.) melted
1 lb. raisins

1
Cream
2
butter
3
and sugar; add egg yolks, spices, chocolate and
4
hot
5
potatoes.
6
Sift dry ingredients together; save enough to dredge nuts and raisins.
7
Beginning with flour; add flour
8
and milk
9
alternately.
10
Fold
11
in
12
egg whites, nuts and raisins.
13
Bake at
14
325u00b0
15
to 350u00b0 in 2 square layer pans.
16
Use caramel
17
icing between
18
layers
19
and over cake.
20
Store in air-proof tin.
21
Tastes better when aged a while.

2122

kcal

Calories

102

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 c. butter, 2 c. white sugar, 2 c. cake flour, 4 eggs, and more.

Yes, Potato-Caramel Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato-Caramel Cake

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